GETTING READY
1) Ask the fish monger to fillet the fish, reserving the heads, skin and bones
MAKING
2) In a saucepan, add the head, skin, bones, 4 sliced onions with 1 quart of water with 2 teaspoons of salt, ¾ teaspoon pepper
3) Cook the fish over a high heat
4) Grind the fish in a grinder and the remaining onion
5) In a chopping bowl, place the eggs, water, sugar the matzo meal and the remaining salt and pepper
6) Chop the ingredients finely
7) Using moistened hands, shape the mixture into balls
8) Into the made stock, cook the balls for 1 ½ hours on a low heat with the lid
9) Remove the lid and cook for ½ hour
10) Taste and check for the seasoning
11) Allow the fish to cool slightly
12) On a platter place the fish
13) Strain the stock and pour over the fish
14) Arrange the carrot slices around the edge of the platter
15) Place in the refrigerator
SERVING
16) Serve the fish chilled with some horseradish